#256 – Ham and Egg Casserole & Puffy Ham and Egg Quiche

hosted by Laverne Diede & Rhonda Fitterer

Ham and Egg Casserole

2 medium cooked potatoes, peeled and sliced
4 hard-boiled large eggs, chopped
1 cup fully cooked ham, diced
1/2 tsp. salt
1/4 tsp. pepper
1 large egg, beaten
1 1/2 cups sour cream
1/4 cup dry bread crumbs
1 Tbsp. butter, melted

Preheat oven to 350 degrees.  In a large bowl, combine the potatoes, eggs, ham, salt and pepper.  Combine the raw egg and sour cream.  Add to potato mixture and gently toss to coat.  Transfer to a greased 11×7-inch baking dish.  Toss bread crumbs and butter.  Sprinkle over casserole.  Bake uncovered for 20 minutes or until bubbly and cooked through.

Puffy Ham and Egg Quiche

1 (17 1/3 oz.) box frozen puff pastry
8 oz. ham, chopped
4 hard-boiled eggs, sliced
8 oz. mozzarella cheese, shredded
1 beef bouillon cube
1/4 cup evaporated milk, warm
1 Tbsp. parsley, chopped
2 eggs, beaten
4 Tbsp. Parmesan cheese, grated

Preheat oven to 375 degrees. Roll one sheet of puff pastry into a pie dish. Sprinkle ham on the bottom of the pie. Add a layer of sliced hard boiled eggs and a layer of mozzarella cheese. Dissolve the beef bouillon in the warm milk and mix with parsley, beaten eggs and Parmesan cheese. Pour over ham, eggs and cheese. Cover the pie with the second puff pastry. Bake for 45 minutes or until golden brown. Let sit for 5 to 10 minutes before cutting and serving.


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